FoodNet

Entrees made easy

1905

Page 0

Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
MrtHHvti: : ;; . .r 'aeaaasHmim-tl s kssw: :r; : f : r f - . - BBW P Wiimm* Vis: : r: gflgflgfl bmmi uamotl r • t** • w •*•«•••••>• . fflU! n'.'.-.’.tv.i'.i'.v.y : i::V ::: 888888888 mss .. ■ : aaMBKBM 22101731612 ■ IV/L/V*I\II 1 , I .U. J Med K10224 MRS. C. S. PEEL’S COOK-BOOKS ENTREES MADE EASY The Simplified Series of Cook-Books By MRS. C. S. PEEL Price Is. each. No. I. ENTREES MADE EASY. No. II. PUDDINGS AND SWEETS. No. III. SAVOURIES SIMPLIFIED. No. IV. STILL ROOM COOKERY : RECIPES OLD AND NEW. OTHERS IN PREPARATION. EACH of these books contain a large number of recipes, simplified so as to avoid unnecessary extravagance either in labour or material. The volumes are arranged on the same plan as 10a. a Head for House Books and The Single-handed Cook, both of which volumes have proved extremely popular. For example, in “Entrees” the cook is first instructed in detail how to prepare a cutlet, and when this preliminary is mastered, she is shown in terse, clear fashion how to prepare a variety of dishes in which cutlets are the chief ingredient. ENTREES MADE EASY. Contexts. — I. General Introduction. — II. Cutlets, Noisettes and Fillets. — III. Souffles, Mousses, Creams, etc.— IV. Casseroles, Stews, etc. — V. Re- chauff6s, Hashes, etc.— VI. Recliauffgs (con.), Minces, Rissoles, etc. — VII. Cold Entries. — VIII. Odds and Ends. PUDDINGS AND SWEETS. Contents. — I. Pastry and Puddings made with Pastry. — II. Puddings Baked, Boiled and Steamed. — III. Souffles, Pancakes, Fritters, etc. — I V. Custards and Creams.— V. Jellies and Sponges. — VI. Various Sweets. SAVOURIES SIMPLIFIED. Contents. — I. General Introduction. — II. Savoury Toasts and Croutes. — III. Cases, Croustades, Tartlets, etc. — IV. Egg Savouries. — V. Cheese Savouries.— VI. Various Savouries.— VII, Cold Savouries. STILL ROOM COOKERY. Contents. — I. Tea, Coffee, Chocolate, etc. — II. Bread, Cakes, Scones and Biscuits. — HI. Cups, Summer Drinks, Home-made Wines and Liqueurs. IV. Jams, Fruit Jellies, Cheeses, Syrups, and Preserved Fruits. — V. Pickles, Vinegars and Essences. — VI. Toilet Recipes. MRS. C. S. PEEL’S BOOKS ON HOUSEHOLD MANAGEMENT THE NEW HOME. How to Furnish on Small Incomes. With many Illustrations. Crown 8vo. 3*. 6 d. TEN SHILLINGS A HEAD PER WEEK FOR HOUSE BOOKS. A Manual for the Economical Housekeeper. Containing a large number of Recipes. Crown 8vo. 3s. 6d. HOW TO KEEP HOUSE. Crown 8vo. 3a. 6 d. THE SINGLE-HANDED COOK. More Recipes, Menus, etc. Crown 8vo. 3s. 6 d. MRS. C. S. PEEL’S COOK-BOOKS ENTREES MADE EASY BY MRS. C. S. PEEL Author of “ 10 /- a Head for House Books,” “ The Single- handed Cook,” “ How to Keep House,” and “ The New Home ” LONDON ARCHIBALD CONSTABLE & CO Ltd There 1 here is no such thing as high-class cooking, merely good cooking and bad cooking, and the former generally the most simple. WELLCOME INSTITUTE LIBRARY Coll. welMOmec Cal! No. QT CONTENTS CHAPTER I PAGE General Introduction ..... 7 CHAPTER II Cutlets, Noisettes, and Fillets . . .18 CHAPTER III Souffles, Mousses and Creams, etc. . . 31 CHAPTER IV Casseroles, Stews, etc. . . . .41 CHAPTER V Rechauffes, Hashes, etc . . . .52 CHAPTER VI Rechauffes (con.), Minces, Rissoles, etc. . 64 CHAPTER VII Cold Entrees . . . . . .77 CHAPTER VIII Odds and Ends ...... 88 O ENTREES MADE EASY CHAPTER I GENERAL INTRODUCTION